1 Fan., 1900.) QUEENSLAND AGRICULTURAL JOURNAL, 85 
_ An extended study of the food value of edible fungi, including their diges- 
tibility has recentl y been published from the physiological laboratory of the 
Shetlield Scientific School of Yale University. sae 
Analysis does not show that edible fungi (mushrooms) possess a high food 
. Yalue, as will be seen by the following table, in which their composition is com- 
pared with that of several common articles of food :— 
Ben ees selne ss 3 
Same | meeesteoe| Bron S a= 
es ’ a ° a) n 
Ss = | 2B) #2] 8 ; g 3 ; 
a eee aut |S el ee eon eure ee Seneca! 
5 a 1 Zi a i 5 & < 
Comon Mushroom (Agaricus cam- | 91°30} 0°60 | 0°36] 0:24] 3°75) 0:20] 3°50] 0°80} 0°50 
SUPUS 
phassyCoprinus(Coprinus cornatus) | 92°19] 0°45) 0°15] 0°30] 2°81} 026) 140) 057) 0:98 
uy ea (Coprinus atramen- | 92°31| 0°36] ... | ... | 2°25] O24] .. | O72) 1:29 
UUs 
0°50} 1°60) 0°91 i 
06 
Sulp ury Polyporus (Polyporus sul- | 70°80 | 0°96 | 0°65} 0°31) 6°00} 0°93} 3°56] 0°88 
0 
2 0 
2 1 
Common Morel (Aorchella esculenta) 89°54] 0-49} 0°37 | 0°12 a , 
Dhureus) 
3:94| 042} 4°84] 1°97] 1°60 
1 
0 
0 
1 
1 
Oyster Mushroom (Pleurotns astrea-|73°70| 0°63| 0°30} 0:33 
Potatoes ne see | 75°30] 0°40] 0°20] 0°20] 2°50} 0°10} 20:90] 0-30] 1-00 
abbage es | 92°50] 0:18] 0-11} 0:07] 1418] 0:50} 10:70) ... 70 
Wrrots.. 87:50] 018] 0°08] 0:10] 1:13] 0:10 | 60-00} 1:50 | 0-80 
heatbread . 9. ., =~... | 85740] 1°52] 1:47] 0°06] 9:50} 1:20] 52-80] ... 10 
eefsteak (round) ... ... __... | 63:00] 3°00] ... | ... [18°75] 8°80]... -00 
hee tee 
Percentage of water. In ordinary food materials protein is the most important 
utrient. As regards protein content, the mushrooms rank about the same as 
Potatoes, though they are decidedly inferior in food value, since they contain 
much less carbo-hydrates. Non-albuminoid nitrogen is thought to have little 
Cod value. As will be seen, the mushrooms do not contain a high pereeninse 
of hitrogen, and a considerable portion of the nitrogen present is in the form of 
hon-albuminoids. 
_ The value of a food is not determined alone by its composition. The 
digestibility —that is, the material which the body can retain and utilise—is of 
Yen. more importance. ‘The experiments at the Sheffield Scientific School 
Showed that from 26 to 59 per cent. of the total dry matter of the edible fungi 
tested was indigestible. The total amount of digestible protein is about the 
“ame as in the potato. ‘These results were obtained by the methods of artificial 
“gestion. ‘They agree in all essential points with those obtained by the German 
MVestigators. From them the following conclusions were drawn :— 
___ As mushrooms contain from 75 to 92 per cent. of water, and as the total 
‘mount of protein present is comparatively small, it may be inferred that they 
“rrespond with vegetables. Indeed, they are decidedly inferior to many 
- ‘egetables, ‘Uhe expression “ vegetable beefsteak” seems peculiarly inappropriate 
When applied in a strictly chemical sense. A person depending upon mushrooms 
furnish the amount of protein necessary in a day’s diet would be compelled 
© consume about 8 1b. of the morel, a fair average species. 
The carbo-hydrate content of mushrooms is relatively high, but there is no 
Ck of carbo-hydrate foods in the ordinary diet, and, consequently, no great 
Need for this constituent of the mushrooms. 
Although mushrooms and other edible fungi can by no means be considered 
“highly nutritious foods, they are undoubtedly useful condiments or food 
Accessories, They add to the palatability of many food materials when cooked 
With them, and may be served in many appetising ways. Their use can 
"ndoubtedly be extended by skilful growing and careful marketing. The 
w2cipal edible fungus raised by market-gardeners in America as well as in 
«Tope is the common field Agaric (Agaricus campestris), and the term 
‘™Mshroom,” is generally understood to mean this variety. 
la 
as h 
